Everybody knows that you love your mum. It’s nothing to be ashamed of; it’s unavoidable. My mum is the one that instilled me with a love of feeding people. She’s a strong, clever, funny little lady and she’s never allowed to age because I won’t be able to cope without her.
She’s the woman who told me I was an idiot when I came home with a lip-piercing, the woman who continues to show me how to run a household and still dress immaculately, the woman who puts all of herself into her work. She’s well-spoken, fabulously insightful, and just an all-round nice person.
(We also tend to say the same things and pick out similar items of clothing…I think I’m a little biased in my praise of her!)
She’s also quit birthdays. She decided she’d had enough of birthdays at 39 and has told people that’s her age ever since. I love her for all of her quirks, so I made this little mousse in time for mother’s day.
She used to make this fabulously decadent mousse when we were younger – the kind you’d want to skim your finger over the top of while you waited for it to set. It was divine. I jazzed it up a little with the addition of elderflower, which gives it an extra sweetness and the faintest floral hint. The overwhelming flavour is, obviously, dark chocolate, but the sweet little elderflower hit makes it even more special.
Do you need an easy Mother’s Day Recipe? What are you planning on making your mummy this weekend?
Chocolate elderflower mousse
- 300g dark chocolate
- ¼ cup caster sugar
- 2 tbsp cocoa
- 250ml thickened cream
- 2 eggs
- 3 tbsp elderflower concentrate
While the chocolate is cooling, beat the eggs, sugar and elderflower concentrate together on a medium-high speed until pale and doubled in size. This will take about 5-6 minutes. Set to one side.
Grab your cream and whip it until thickened, but not over-beaten. It should be thicker, but still fluid. Sift in cocoa and combine.
Fold the whipped cream into the chocolate in two batches as lightly as possible, trying to keep as much air in the mixture as you can. Add cream mixture to eggs in three batches, folding gently after each addition.
Spoon the mixture into 6 glasses and pop in the fridge for at least 30 minutes.